Wednesday, March 24, 2010

Sick of Soup?

I'm totally not.

I know I have posted nothing but soup, soup and more soup but it's just so dang good! Soup and dangerously hot showers are pretty much the only thing I miss about winter when it's gone.

I liked this one for lots of reasons:

A- Totally new flavors. The boys totally loved the okra (as did I). And I had never tried anything with Creole seasoning before... but BEWARE: Creole Seasoning is no joke! Whew! Plus there was pepper and paprika to boot! I had to put sour cream in the boys so they could eat it, and my boys have Burton tastes- they can handle hot.

B- SO easy. Frozen, pre-chopped veggies? Awesome. And they actually tasted good! Click THIS which is where I stole the recipe. You can read all about why frozen veggies aren't so bad nutritionally- in fact they may even be better.

C- I have always hated lima beans and yet I liked them in this. Totally didn't see that one coming.

Southern Succotash Stew

1 medium onion, chopped
2 teaspoons garlic, minced
12 ounces baby lima beans, fresh or frozen
12 ounces frozen soup vegetables (mixture of carrots, corn, peas, green beans, etc.)
6 ounces okra, sliced, fresh or frozen (I got mine frozen)
6 ounces green beans, fresh or frozen, cut into 1-inch pieces
1 14-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
1 large turnip, peeled and diced (may substitute potato)
1 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon hot smoked paprika
1 teaspoon dried oregano
1 teaspoon Creole seasoning (or more to taste)
7-9 cups hot water or vegetable broth

In a large soup pot, sauté onion until soft. Add remaining ingredients along with 7 cups of the water or broth. Cook until turnips and other vegetables are tender, about 1 hour, adding more liquid as needed. Check seasoning, adding more Creole seasoning and salt to taste.

Serving Suggestion: Stir in a squeeze of fresh lemon juice to each bowl just before serving.

Ashlee Notes: I get the feeling this is a recipe with a lot of wiggle room. I didn't have thyme or extra green beans in addition to the bag of mixed veggies, and I used tomato sauce instead of crushed tomatoes. Worked out great! To cut down on costs I used one box veggie broth and the rest water. I didn't find that I needed to add more liquid. It needed to cook down quite a bit I thought... of course I didn't have those extra grean beans. And like I said earlier sour cream can take this down a notch. I didn't use the lime juice but I bet that wouldn't be bad. We ate this with my biscuit recipe below. It was yummo!


  1. This sounds delightful Ash, and I think I might try it just becuase of it's name. I want to try more and different veggies, so this will be a great one with the Okra! Whoot whoot! thanks!

  2. May I recommend this to ya'll (it's a southern recipe so I have to say it like that) again? I had it for lunch today and totally loved the left-over version too. Yumm! And plus we watched princess and the frog and it was nice to have something southern to go with it. Very theme-y. Now if I only knew how to make a nice beignet!